canning jars full of white beans

Canning dried beans in the pressure cooker

Having these ready to eat legumes in the pantry makes for fast and inexpensive weeknight dinners.

Course Main Course
Cuisine American
Keyword canning dried beans, how to can dried beans, pressure canning dried beans
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 18
Calories 254 kcal
Author Shannon Stonger



  1. Pour the dried beans to be canned into a large pot and cover with enough water to give the beans a chance to at least double in size and still stay submerged.
  2. Soak for 8-12 hours.
  3. Drain off the soaking water and cover with fresh water by several inches. Bring beans to a boil and simmer 30 minutes.
  4. Transfer beans and cooking liquid to clean jars, leaving 1" head space.
  5. Carefully fasten the lids and rings. Fill your pressure canner with water as indicated by the manufacturer's instructions.
  6. Move the filled jars to the canner and fasten the lid to the canner. Turn the heat on high under the canner and allow the canner to heat up until the top begins to steam out. Set a timer to allow the canner to steam out for ten minutes.
  7. Once ten minutes have passed, place the weight on the canner and allow the pressure to begin to build in the canner. Let the pressure build to 10 pounds (15 pounds if your elevation is above 6500 feet). Process at this pressure for 90 minutes for quarts or 75 minutes for pints.
  8. Once the process time is complete, turn the burner off and leave the canner to depressurize on its own. 

  9. Only when the canner's pressure has completely come down to zero should you remove the weight. The jars can then be lifted carefully from the canner and placed on a towel to cool and dry.

  10. Leave jars to cool completely (and seal!) before moving. Remove the rings before storing in a cool, dry place. Use as you would canned beans from the grocery store.